Shrimp Stew | Louisiana Kitchen & Culture

Ingredients

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 1 red onion, thinly sliced
• 2 garlic cloves, minced
• 2 celery stalks, coarsely chopped
• 1 red or green bell pepper, coarsely chopped
• ¼ teaspoon cayenne pepper
• coarse salt
• 1 can (28 ounces) diced tomatoes
• 1½ cups water
• ¾ pound andouille, sliced into ½-inch thick rounds
• 2 cups frozen sliced okra, thawed
• ½ pound large shrimp, peeled and deveined